Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES
ORIGINAL_ARTICLE
5-16
en
2003
2
2
Wojciech
Krzyżaniak
Artur
Olesienkiewicz
Wojciech
Siałaś
Lucyna
Słominska
Tomasz
Jankowski
Włodzimierz
Grajek
maltodextrin, alpha-amylase, oligosaccharide, hydrolysis, potato starch
LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE
ORIGINAL_ARTICLE
17-26
en
2003
2
2
Lucyna
Słominska
Danuta
Wiśniewska
Anna
Grześkowiak
starch, alpha--amylase, hydrolyzates, carbohydrate, filtration rate, viscosity
THE INFLUENCE OF AGGLOMERATION ON GENERAL PROPERTIES OF MULTICOMPONENT FOOD POWDER
ORIGINAL_ARTICLE
27-36
en
2003
2
2
Jolanta
Kowalska
Andrzej
Lenart
cocoa, food powders, instant, agglomeration
FLOW PROPERTIES OF FOOD PARTICULATE MATERIALS
ORIGINAL_ARTICLE
37-46
en
2003
2
2
Ewa
Domian
Łukasz
Milczarski
flow function, shear test, soy protein, whey powder
ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES
ORIGINAL_ARTICLE
47-56
en
2003
2
2
Wiesław
Wzorek
Sylwia
Bonin
Joanna
Koskowska
lactic acid bacteria, probiotic, ability of survival, storage, kvass, “malt beverage”
THERMODYNAMIC CHARACTERISTIC OF COPIGMENTATION OF ANTHOCYANINS WITH FLAVONOIDS
ORIGINAL_ARTICLE
57-66
en
2003
2
2
Anna
Bąkowska
Jan
Oszmianski
Alicja
Kucharska
anthocyanins, copigmentation, thermodynamic, Scutellaria baicalensis, QSA
TEXTURE AND ORGANOLEPTIC EVALUATION OF DIETETIC MODEL MEAT-FAT-OAT PRODUCT
ORIGINAL_ARTICLE
67-76
en
2003
2
2
Zbigniew
Dolatowski
dietetic food, meat, oat, texture, organoleptic evaluation
WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS
ORIGINAL_ARTICLE
77-84
en
2003
2
2
Jerzy
Gejdel
Władysław
Korzeniowski
pork carcass, weight loss, chilled carcass weight
THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES
ORIGINAL_ARTICLE
85-94
en
2003
2
2
Lech
Adamczak
Mirosław
Słowiński
Marcin
Rucinski
kappa carrageenan, soya isolate protein, wheat fibre, low-fat comminuted sausages
QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE
ORIGINAL_ARTICLE
95-102
en
2003
2
2
Krystyna
Szymandera-Buszka
Katarzyna
Waszkowiak
meat, thiamine, iodine, collagen, cooking, storage
PRODUCTION OF EXTRACELLULAR ENZYMES BY IOW-PROTEASE MUTANTS OF THCHODERMA REESEI
ORIGINAL_ARTICLE
103-114
en
2003
2
2
Piotr
Janas
Trichoderma reesei, low-protease mutants, deficient-protease strain, cellulases, lactose, lactulose, lactobionic acid
THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING
ORIGINAL_ARTICLE
115-128
en
2003
2
2
Róża
Biegańska-Marecik
Janusz
Czapski
apple cultivars, minimally processed, vacuum impregnation
THE INFLUENCE OF IMMERSION IN HYDROGEN PEROXIDE AND MODIFIED ATMOSFERE PACKAGING ON THE SHELF- LIFE OF MINIMALLY PROCESSED CELERIAC
ORIGINAL_ARTICLE
129-138
en
2003
2
2
Elżbieta
Radziejewska-Kubzdela
Janusz
Czapski
Katarzyna
Czaczyk
Anna
Zielińska
minimally processed, celeriac, hydrogen peroxide, modified atmosphere
QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK
ORIGINAL_ARTICLE
139-147
en
2003
2
2
Barbara
Wójcik-Stopczyńska
Monika
Grzeszczuk
potato chips, physicochemical properties, microbiological condition